Methi Mattar Malai

So I have been taking a little heat (no pun intended) from my readers for posting infrequently. I am trying to make it up by providing a recipe that is sure to delight your tastebuds. Methi Mattar Malai is probably best described as "creamed peas" in English, but that title just doesn't do it justice. This is a dish that has a very rich taste. True to my other recipes, however, it is very easy and quick to make. Once you grind and powder the appropriate ingredients, it takes about 10 minutes to make. If you don't add any spice to it, the kids tend to love it. With a little spice, however, you are sure to receive rave reviews from your guests. Let me know what you think. The ingredients here make a dish that is usually good for about 3-4 people with other dishes also being served. This is a saucy dish so it pairs well with a dry vegetable.

Ingredients:
- 1 cup boiled green peas
- 1/2 cup heavy cream (unsweetened)
- 1 bunch methi (fenugreek) leaves washed in salt water and chopped (I usually just use one bar of the frozen methi found at Indian stores since washing and chopping methi is otherwise a chore. Note, this is a major ingredient so do not leave it out.)
- 3 tbsp. ghee or butter
- salt to taste
- 1/2 tsp. cumin seeds
- 1 pinch asafoetida (hing)
- 1 cardamom (*this is an important ingredient in getting the right flavor)
- 2-3 cloves (*this is an important ingredient in getting the right flavor)
- 1/2" stick cinnamon (*this is an important ingredient in getting the right flavor)
- 1 small onion
- 1 tbsp. khuskhus (poppy seeds)
- 1-1/2 tbsp. cashew nuts
- 1 tbsp. yogurt
- 1 tsp. sugar
- 2-3 green chillies (optional, but without any chillies it tastes more like creamed peas)
- 1/2" ginger (or about 1 tsp. ginger paste)

Method:
1. Make a paste out of the onion, poppy seeds, cashewnuts, yogurt, sugar, chilies (if you are using them) and ginger. I usually do this with my mini-cuisinart.
2. Powder together the cardamom, cloves, and cinnamon (this is where my clean coffee grinder is very handy).
3. Heat ghee, add cumin seeds and, when they start to crackle, the asafoetida.
4. Immediately add onion paste and stirfry for 2-3 minutes.
5. Add the powdered spices.
6. Stir, add peas, methi and heavy cream.
7. Add all other ingredients.
8. Boil for 2-3 minutes or till gravy thickens.
9. If the gravy feels too watery, sprinkle a dash of all purpose flour and stir. If it is too thick, add a few tbsp. of milk.
10. Serve hot with naan, parathas, rotis, rice, etc.

Mattar Paneer

I realize it has been a while since I posted a new recipe so I am posting a recipe for a dish that is very popular - Mattar Paneer.


I think this recipe for Mattar Paneer best replicates the flavor found in many restaurants. I use canned diced tomatoes, frozen peas, and store-bought paneer, so there is nothing too complicated going on here!

My kids love this dish. Give it a try and let me know what you think! This recipe serves 3-4 people if there are other dishes, otherwise it may only be enough for 2-3 adults.

Note: I usually use a coffee grinder to crush the various seeds needed in this recipe.

Ingredients:
2 tbsp. vegetable oil
1/2 tsp. jeera (cumin) seeds
pinch hing (aseofetida)
1 medium onion, chopped finely
1 cup diced tomatoes (I use the canned ones)
2 tbsp whole yogurt
1 1/2 tsp garlic paste (or chopped garlic)
1 1/2 tsp ginger paste (or chopped ginger)
1 tsp dhaniya (coriander) seeds, crushed
1 tsp jeeru (cumin) seeds, crushed
1 1/2 tsp kasoori methi (dried fenugreek) (*the secret ingredient)
1/2 tsp haldi (turmeric) powder
1/2 - 1 tsp lal mirch (red chili powder) (note: this can be altered to suit your taste)
salt to taste
2 cups water
1/2 lb. paneer
2 cups frozen peas
1/2 tsp lemon juice
coriander leaves, washed and chopped

Method:

1. In a nonstick pan, heat oil over high heat.
2. You can either fry your paneer in this oil and set the fried paneer aside or you can make this dish without frying the paneer. Both methods are very tasty.
3. Add 1/2 tsp cumin seeds to the oil.
4. After 30 seconds, add onion and stir until brownish (about 5 minutes).
5. Add ginger and garlic and stir for about 1 minute.
6. Reduce heat to medium and add 1 cup of diced tomatoes .
7. Continuously stir while mashing the tomatoes with the back of a wooden spoon so that they create a thick paste with the onions. Continue until oil starts to leave the sides of the pan (about 6-8 minutes).
8. Add 2 tbsp plain whole yogurt and mix for about 5 minutes until the yogurt is well blended and oil again starts to leave the sides of the pan.
9. Add all of the spices and the salt and mix for about 1 minute. As a general rule, start with less red chili powder and add it as you go along (after tasting) to make sure it suits your personal palate.
10. Cut paneer into 1 inch squares that are about 1/4 inch thick.
11. Add 2 cups of water, frozen peas, and paneer to the pan and turn heat on high.
12. Bring to a boil while stirring occasionally (and gently, so as not to break the paneer).
13. Once the dish boils, lower heat to simmer, cover and let cook for about 30 minutes, stirring occasionally.
14. Turn off heat and mix in lemon juice.
15. Garnish with chopped coriander and serve.

Mattar paneer is a saucy dish so it generally goes well with a dry vegetable (like the spicy alu, below).

Here's to your appetite!
Henna

Habanero Potatoes (Spicy Alu)

I got this recipe from my sister, who is an awesome cook in her own right. She is so skilled that, unlike me, she doesn't rely on the "cooking by measurement" way of doing things!

This dish doesn't really have a generic Indian name, so I figured Habanero Potatoes/Spicy Alu (potatoes are called Alu in Hindi) is descriptive enough. The best thing about this recipe is that it is super easy, super fast, and super tasty. In essence, it is super. The fennel gives a unique flavor to the dish which tends to leave everyone (at least those that have not looked at this blog post!) guessing about the secret ingredient. Don't worry, it doesn't taste like licorice!

The potatoes can be boiled, peeled and halved up to a day ahead of time, making total cook time about 10 minutes. It is meant to be very spicy. The salt content offsets the spice, a little. This recipe serves 4 people.

Ingredients:

12-14 baby new potatoes, boiled, peeled & halved
2-3 tbsp. vegetable oil
3/4 tsp cumin (jeera) seeds
3/4 tsp fennel (saunf) seeds
3/4 tsp coriander (dhaniya) seeds
3/4-1 tbsp salt
1- 4 habanero peppers, sliced lengthwise (seeds should not be removed)
1/4 cup washed & chopped fresh coriander

Method:
1. Boil the baby potatoes in water until soft but still firm.
2. Peel potatoes and halve them (this can be done up to a day ahead of time, in which case you would then place the potatoes in a covered container in the refridgerator). Note: If you don't have baby potatoes, you can simply use regular cooking potatoes and just cut them in larger pieces. I find that about 4-5 large potatoes approximates the quantity of 12-14 baby potatoes.
3. Crush cumin seeds, fennel seeds and coriander seeds in a clean coffee grinder.
4. In a large nonstick skillet, heat the oil, then turn down the heat to medium.
5. Add salt and crushed seeds and fry for 30-40 seconds (make sure the seeds do not burn).
6. Add habaneros (I find 2-3 habaneros to be plenty spicy, but you be the judge) and fry for another 20-30 seconds.
7. Add the potatoes and fresh coriander and mix gently.
8. Cover and cook for about 7 minutes over very low heat (if you are using cold potatoes from the refridgerator, extend this to about 10-12 minutes).
9. Serve hot.

Because this dish is dry and spicy, it is usually good to serve a cooling yogurt raita as a side dish. As far as other vegetable dishes, any dish with more gravy (e.g., mattar paneer, saag, chole) would go well. The potatoes can be eaten with roti or naan.

Here's to your appetite!

Henna

Dal Makhni

Dal Makhni is a traditional North Indian/Punjabi lentil dish eaten with naan and/or rice. I will try to get some pictures up soon but in the meantime here is the recipe. You should note that a little advance planning is needed when making this dish since it requires the lentils to soak for at least 6-8 hours before you cook them (I usually soak them overnight). Also, this dish tastes better if it is cooked a few hours (and up to a day) ahead of serving time so that the flavors have time to blend. This recipe is usually enough for 4-6 people when eaten with other dishes.

Ingredients:
1 cup Black urad dal (whole)
1/4 cup dry Kidney beans
a pinch of baking soda
1 teaspoon Ginger paste
1 teaspoon Red chilli powder
1/4 cup chopped onions
3/4 cup Tomato puree
2 medium plum Tomatoes
1 tablespoon Ginger-garlic paste
2 teaspoons Garam masala
2 1/2 teaspoons Cumin seed powder
3/4 cup Fresh cream (optional)
4 tablespoons Butter
Salt to taste

Method :
1. Soak the urad dal and kidney beans at least 6-8 hours, preferably overnight.
2. Into the soaked dal add baking soda, salt, ginger paste, 1/2 tsp red chilli powder and water (the water should be at least 3 times the amount of dal).
3. Pressure cook till dals are done, usually about 10 minutes after the whistle blows.
4. Melt the butter in a pan, add onions and saute over medium heat for about 3-4 minutes until they are translucent.
5. Add the ginger-garlic paste. Saute till golden brown.
6. Add finely chopped tomatoes and cook till pulpy, mashing continuously with the back of a mixing spoon to get the tomatoes to disintegrate. This usually takes about 5-8 minutes.
7. Add the jeera powder and the remaining red chilli powder and saute for 1-2 minutes.
8. Add the tomato puree. Saute for another 2-3 minutes.
9. Add the cooked dals into this masala.
10. Add the garam masala powder.
11. Cover and cook over a low flame for about 35 minutes. You may wish to adjust your salt and garam masala/cumin powder during this time.
Once cooked, add the fresh cream (if you desire, although I don't usually add it) and garnish with fresh coriander before serving.
Other vegetable dishes that complement this recipe include Saag Paneer and Habanero Potatoes, both recipes which I will be posting soon.
Here's to your appetite!
Best,
Henna

In The Beginning

So this whole blogging venture is pretty new for me, but it is born out of necessity. You see, I was having lunch last week with some friends when the conversation turned to cooking (and my ability in that regard). My dear friend, Jim S., looked so shocked when he heard that I cook more than just cereal and grilled cheese sandwiches, and he was absolutely amazed that I cook Indian food! To his credit, when Jim and I first met I was a recent college grad and didn't really consider cooking to be up there on my "things to do before I die" list. Almost 20 years have passed since then, however, and the internet and many recipe books have been good to me. I figured that maybe if I blog about my cooking endeavors, my friends just might believe that I am not "ordering in" when I have them over for dinner! Voila, Henna Cooks!

I was born in India and, although I grew up in the USA, my mother always made us sensationally flavorful Indian food. After I got married and moved across the country, I decided it was time to try entering the kitchen. Those truly were the days of elaborate dishes like Mac n' Cheese and PB&J sandwiches for dinner, which led to many calls to mom in hopes of impressing my new husband. Unfortunately, like most Indian moms, my mother's idea of a recipe is "a pinch of this and a handful of that."

For the first few years, my tireless efforts in the kitchen were usually harmless science experiments - nothing a little pepto couldn't cure. After much trial and error, however, things started to become edible, and people even started asking for recipes! So here I am hoping to post some tried and true Indian vegetarian recipes with actual measurements for others to benefit from. The ingredients are readily available in your local Indian grocery store, and maybe even in your local supermarket or Whole Foods.

Enjoy and please do let me know if you have any comments (especially the good kind)! :)

Here's to your appetite!

Henna